Heavenly Angel Eggs
Ingredients:

6 eggs, hardboiled and peeled
¼ cup Old Mill Baby Dill Pickles, chopped fine
¼ cup mayonnaise
¼ tsp. salt
½ tsp. mustard
1 tsp. Dill Pickle juice (approximately)

Directions:

After peeling eggs, cut in halves and gently remove yokes. Mash yokes with fork until smooth before adding other ingredients. (add enough pickle juice to make mixture creamy). When blended well, put small spoon full into each egg white. Sprinkle with paprika. Makes 12 halves.

 

 


 

 

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